Dilled Pot Roast
Dilled Pot Roast offers tender, flavorful beef cooked slowly with fresh dill, resulting in a comforting dish with a tangy yogurt sauce. Perfect for family dinners or special occasions, it pairs well with noodles and showcases bright herbal notes balanced by savory richness.
Ingredients
Instructions
- In a large skillet, brown the beef chuck roast in hot oil.
- Place the browned roast in a 3 1/2 to 4-quart electric crockery cooker, cutting if necessary to fit.
- Add water to the cooker.
- Sprinkle the roast with 2 teaspoons of fresh dill weed or 3/4 teaspoon dried dill weed, salt, and pepper.
- Cover and cook on high heat for 5 to 6 hours or on low heat for 10 to 12 hours, until the meat is tender.
- Remove the roast from the cooker, reserving the liquid; cover and keep warm.
- Measure the liquid from the cooker and skim off the fat.
- Reserve 1 cup of the juices.
- In a small saucepan, stir together the yogurt and flour until well combined.
- Add the reserved 1 cup of cooking liquid and remaining dill weed to the yogurt mixture.
- Cook and stir until thickened and bubbly, about 1 minute.
Nutrition & Diet Analysis (per serving)
505
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).